Hamour Machboos (spiced rice with grouper)

Name: Hamour Machboos (spiced rice with grouper)
Total time: 80 min
Yield: 6
Cuisine: Emirati
Ingredients: 1 kg hamour (grouper) fillets or steaks, in large pieces; 3 cups basmati rice, rinsed and soaked for 30 minutes; 3 onions, chopped; 5 cloves garlic, crushed; 1 tbsp grated ginger; 3 tomatoes, chopped; 2 tbsp tomato paste; 2 green chilies; 4 tbsp ghee (samn) or oil; 1 tbsp bezar (or mixed spices); 1 tsp turmeric; 1 tsp ground cumin; 3 dried black limes (loomi), pierced; 4 cardamom pods, 1 cinnamon stick and 3 cloves; A pinch of saffron soaked in rose water or hot water; ½ bunch fresh coriander, chopped; 4½ cups hot fish stock or water, and salt to taste

Recipe No.: E-35

Emirati80 minServes 6

Hamour Machboos (spiced rice with grouper)

Hamour (grouper) is among the most prized fish of the Gulf, and its firm white flesh suits machboos because it does not break apart easily. It is served at gatherings and feasts with daqoos and pickled onions.

Ingredients for Hamour Machboos

1 kghamour (grouper) fillets or steaks, in large pieces
3 cupsbasmati rice, rinsed and soaked for 30 minutes
3onions, chopped
5 clovesgarlic, crushed
1 tbspgrated ginger
3tomatoes, chopped
2 tbsptomato paste
2green chilies
4 tbspghee (samn) or oil
1 tbspbezar (or mixed spices)
1 tspturmeric
1 tspground cumin
3dried black limes (loomi), pierced
4cardamom pods, 1 cinnamon stick and 3 cloves
A pinch ofsaffron soaked in rose water or hot water
½ bunchfresh coriander, chopped
4½ cupshot fish stock or water, and salt to taste

Method

Marinate the hamour in crushed garlic, 1 tsp turmeric, 1 tsp bezar, the juice of 1 lemon and salt for 20 minutes.
Heat the ghee in a wide pot and brown the onions until golden. Add the garlic, ginger and green chilies and stir for a minute.
Add the cardamom, cinnamon, cloves, bezar, turmeric and cumin and stir for 30 seconds. Add the tomatoes and tomato paste and cook down to a thick sauce.
Add the loomi and hot stock and bring to a boil. Add the seasoned hamour pieces (see step 1) and poach gently for only 8 to 10 minutes, then lift out carefully and keep warm.
Add the drained rice to the simmering stock so the liquid sits about 2 cm above it. Stir in the coriander and saffron, adjust the salt, and cook over high heat until most of the liquid is absorbed.
Reduce the heat to the lowest setting, cover the pot with a cloth and a tight lid, and cook for 15 to 20 minutes until the rice is done. Rest for 5 minutes without opening.
Fluff the rice gently and serve on a large platter with the seafood on top, alongside daqoos, lemon and fresh greens. Place the hamour pieces on top of the rice for serving.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية